Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat

ABSTRACT A high-performance liquid chromatography with ultraviolet detection (HPLC-UV) method was validated for the study of bioactive amines in chicken meat. A gradient elution system with an ultraviolet detector was used after extraction with trichloroacetic acid and pre-column derivatization with...

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Autores principales: D.C.S. Assis, L.D.M. Menezes, A.L. Lima, R.W.T. Klein, L.G.D. Heneine, L.J.C. Lara, L.V. Teixeira, C.B.D. Ornellas, S.V. Cançado, T.C. Figueiredo
Formato: Artigo
Lenguaje:Inglês
Publicado: Universidade Federal de Minas Gerais 2016-06-01
Colección:Arquivo Brasileiro de Medicina Veterinária e Zootecnia
Materias:
validação
carne de frango
aminas bioativas
HPLC-UV
Acceso en línea:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000300805&lng=en&tlng=en
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